Cinnamon Bunny Rolls

 

 This sweet roll dough is one of our favorites. It makes the best cinnamon rolls in only 90 minutes and a fun variation on our cinnamon rolls are these little bunny rolls. Make sure to leave a space for these on your Easter menu this year! And for the grown ups, try our 90 Minute Cinnamon Rolls with Caramel Icing.....heaven on a plate right there!

Ninety Minute Bunny Rolls

adapted from 90 Minute Cinnamon Rolls @ allrecipes.com

3/4 cup milk

1/4 c. margarine, softened

3 1/4 cups all-purpose flour

1 (.25 0z) package instant yeast

1/4 cup white sugar

1/2 tsp. salt
1/4 cup water

1 egg

***

cinnamon/sugar

melted butter
 

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes.

Divide dough into 2" balls. Roll out each ball into a rope/snake shape. Bring the ends together and twist to form the ears. Place on a greased baking sheet. Break another ball in thirds and use a small piece of that dough to fill the hole that will be under the twist that you made for the ears. You won't even notice that there was a hole after the dough rises and bakes. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.

Bake in the preheated oven 15-18 minutes, or until browned. Brush hot rolls with melted butter and sprinkle (liberally) with cinnamon/sugar.

Drizzle with icing (I used store bought vanilla frosting for the bunny rolls)

Serve warm.

You could easily make regular roll shapes and use the same method with the butter/cinnamon/ sugar.